As the chilly weather sets in, there’s nothing more inviting than curling up with a steaming bowl of Spicy Butternut Squash Soup.
This velvety soup features incredible flavors, combining the natural sweetness of butternut squash with a kick of heat from jalapeños, chili sauce, and an array of aromatic spices. It features ingredients like butternut squash, jalapeños, chili sauce, onions, garlic, coconut milk, and more. Mmm!
This soup is an incredibly healthy, delicious, and easy meal for lunch or dinner. It takes several hours of simmering throughout the day but will be well worth the wait. While this soup is an amazing meal to make year-round, it holds a special place during the holiday season, particularly Thanksgiving. Whether you’re seeking solace on a cold winter’s day or aiming to enchant your holiday guests, this soup is an absolute winner.
Cooking Your Spicy Butternut Squash Soup
To start your Spicy Butternut Squash Soup, make sure you have your soup pot and immersion blender handy. Then, chop your ingredients. Add the chopped onion, garlic, and olive oil into a stockpot or pressure cooker. Let simmer for 5-10 minutes. Next, add the cut-up cubes of butternut squash into the pot. Then follow with the carrots and the rest of the herbs and spices. Pour in your vegetable broth and stir.
Let the soup cook for about 25 minutes before stirring in the coconut milk. You’ll want to remove the larger pieces of butternut squash, carrots, onions, etc. Therefore, use the immersion blender to create a smooth and creamy texture. Another option is to move the soup to a blender before adding it back into the pot. Then, you’re ready to simmer. Adjust the stovetop to medium or high heat for at least two hours. I’d recommend letting it cook on low heat for 6-8 hours for the most tender and creamy soup.
When it’s done cooking, season with salt and pepper to taste. Serve immediately and top with cubes of bread, pumpkin seeds, rosemary, and extra coconut milk.
And there you have it! This Spicy Butternut Squash Soup pairs perfectly with a salad, grilled cheese sandwiches, or plenty of other cozy fall and winter dishes.
More Comforting Dishes
Spicy Butternut Squash Soup
Ingredients
- 1 butternut squash
- 2 tablespoon olive oil
- 1 sliced jalapeño
- 1 yellow onion diced
- 4 tablespoon garlic minced
- 1 16 oz can coconut milk
- 2 cups vegetable stock
- 1 tablespoon maple syrup
- 1 teaspoon turmeric
- 2 teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pepper
- cubed bread
- pumpkin seeds
Instructions
- In a large stockpot, sautée chopped onion and minced garlic in olive oil for 5-10 minutes.
- Add cubed butternut squash, jalapeño, vegetable stock, maple syrup, nutmeg, cumin, thyme, turmeric, cinnamon, salt and pepper. Stir and cook for about 25 minutes.
- Continue stirring as needed and add in the coconut milk.
- Turn down the heat to a low simmer and put the lid on the pot.
- Cook for 4-5 hours or longer for desired consistency.
- Serve topped with pumpkin seeds, bread cubes, rosemary and some extra coconut milk.
- Enjoy!
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